Sometimes referred to as sun-dried tomatoes, these shriveled-looking tomato pieces boast an intense flavor and chewy texture. They're available packed in olive oil or dry. Follow recipe directions for rehydrating dry tomatoes. If no directions are given, cover with boiling water, let stand about 10 minutes or until pliable, then drain well and pat dry. Snip pieces with scissors if necessary. Generally, dry and oil-packed tomatoes can be used interchangeably, though the dry tomatoes will need to be rehydrated, and the oil-packed will need to be drained and rinsed.